Mini Blueberry Cheesecakes

These miniature blueberry cheescakes are not only delicious and moist but also adorabl!

Bite-Sized Blueberry Cheesecake

Each individual mini blueberry cheesecake is packed full of flavour with a graham cracker crusted bottom, moist cream cheese and fresh blueberry filling and topped with a soft cinnamon and brown sugar crumble.

Cupcake pans filled with small cupcake liners makes for easy removal and serving. Making them a perfect dessert to take to a birthday picnic or other potluck gathering!

Mini Blueberry Cheesecakes

Delicious bite-sized mini blueberry cheesecakes with graham cracker crust bottom, moist cream cheese filling and topped with a soft crumble.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberries, cheesecake, dessert

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Servings: 12 pieces

Calories: 382kcal

Author: Jane and Sonja

Ingredients

Graham Cracker Crust

• ¾ cup graham cracker crumbs
• 1 ½ tbsp sugar
• ¼ cup unsalted butter melted

Cheesecake Filling

• 2 – 8 oz cream cheese softened
• ½ cup sugar
• ½ cup sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs
• 1 cup fresh Blueberries

Crumble Topping Ingredients

• ½ cup light brown sugar
• ¼ cup sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup unsalted butter melted
• 1 ¼ cup flour
• ½ cup fresh blueberries for topping

Instructions

Graham Cracker Crust

• Preheat oven to 325°F and line a cupcake pan with cupcake liners.
• Using a medium bowl, combine all ingredients and mix until combined.
  
• Using a tablespoon, scoop the crust into the cupcake liners.
  
• Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
  

Cheesecake Filling

• Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
• Beat in the sour cream, vanilla and salt until combined.
• Beat in 1 egg at a time until combined.
• Mix in the fresh blueberries.
• Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
• Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
• Allow the cheesecakes to cool for a few hours in the fridge.

Crumble Topping Ingredients

• Combine all ingredients into a medium bowl.
• Using your fingers, mix ingredients together until combined and crumble like.
• Top the cheesecake with the crumble. Place some fresh blueberries on top.

Nutrition

Calories: 382kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 206mg | Potassium: 106mg | Fiber: 1g | Sugar: 27g | Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Tried this recipe?Mention @SustainMyCookingHabit or tag #sustainmycookinghabit!

Storing Blueberry Cheesecake:

Keep the mini blueberry cheesecakes refridgerated until serving, they can be kept in the fridge for several days.

More Delicious Dessert Recipes to Try:

Here are some simple dessert recipes to try using fresh blueberries and other fresh berries and fruit.

• Blueberry Cream Pie
• Light blueberry muffins with sour cream
• Best-ever banana bread
• 20+ Fresh berry desserts

Like it? Pin it for later!